How Do You Make A Chocolate Transfer
Decorating By maemae Updated 8 Jul 2006 , 5:22pm by BlakesCakes
Make a copy of what you want to write--BACKWARDS. Place the copy under a piece of acetate--clean clear report covers for school projects work great.
Melt "chocolate" wafers--like Wilton's Candy Melts or Merckens (sp)--in the microwave per directions. It's just not worth the trouble of tempering real chocolate for this purpose. I place them directly in a plastic disposable piping bag and snip the tip to the size hole I want. You can also melt them in a measuring cup--I prefer glass--and transfer to a parchment cone, to a bag with a coupler and tip, or to a decorating bottle with a tip.
Pipe the BACKWARDS message. Let set up on the counter or transfer to fridge fro quicker set up. Gently peel the acetate from the script (I usually turn it over on a paper towel) and place on cake. Now the forward message will be smooth from the acetate. Don't worry about the back if it's a bit rough because it is now cake-side.
You can clean the acetate and re-use and if you do this in disposable plastic piping bags, you can just paperclip both ends closed until you need to do it again and then re-melt in the microwave.
Rae
Yes, maemae, easy and endless!
If you look in my photos, the skateboard is basically a humongous chocolate transfer, the cupcakes with Floyd on them are all transfers, and on the pink bow cake, the bow is chocolate and the flowers and butterflies are chocolate transfers.
It's one of my favorite ways to add great accents to cakes and with the multitude of colors the candy melts come in, you almost never have to mess with tempered chocolate and colored cocoa butters.
Have fun,
Rae
Quote by @%username% on %date%
%body%